Description
A delightful and colorful Vegetable Ratatouille recipe that is bursting with the flavors of fresh summer vegetables and aromatic herbs. This vegan and gluten-free dish is a classic French favorite that can be enjoyed as a main course or a side dish.
Ingredients
Scale
Vegetable Ratatouille:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium eggplant (diced)
- 1 zucchini (sliced)
- 1 yellow squash (sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil (chopped)
- Additional olive oil for drizzling (optional)
Instructions
- Heat olive oil: In a large skillet or Dutch oven over medium heat.
- Cook onion: Until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Add eggplant: Cook for 5–7 minutes until starting to soften.
- Include zucchini, squash, and peppers: Cook for another 5 minutes.
- Stir in tomatoes, paste, herbs, salt, and pepper: Reduce heat, cover, and simmer for 20–25 minutes.
- Add basil: Stir in before serving. Drizzle with olive oil if desired.
Notes
- Ratatouille can be served hot, at room temperature, or chilled.
- Pairs well with crusty bread, pasta, rice, or as a topping for grilled proteins.
- To add depth of flavor, roast the vegetables first before simmering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
